Cottage Cheese Egg Mix (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3/4 cup creamy cottage cheese
02 -
2 teaspoons Dijon mustard
03 -
8 large fresh eggs
→ Fresh Herbs & Aromatics
04 -
1.5 tablespoons finely chopped fresh chives
05 -
1-2 tablespoons minced red onion
06 -
2-3 tablespoons chopped fresh dill
→ Seasonings
07 -
1/4 teaspoon freshly ground black pepper (adjust to taste)
08 -
1/8 teaspoon sea salt (optional)
09 -
1 teaspoon garlic powder
10 -
1 teaspoon fresh lemon juice
# Instructions:
01 -
Put your eggs in a pot and cover them with cold water, ensuring the water is an inch or two higher than the eggs. Bring the water to a rolling boil, then turn off the heat and cover the pot. Let the eggs sit, cooking in the hot water for about 11-12 minutes.
02 -
Move the hot eggs into a bowl filled with icy water. Let them sit in the ice bath for around 5 minutes. This will make removing the shells so much simpler!
03 -
Peel the cooled eggs carefully, then chop them into small, easy-to-bite pieces. It's fine if the whites and yolks break apart a little—that's totally normal.
04 -
Grab a blender or an immersion blender to blend the cottage cheese until it's silky smooth. If you prefer a chunkier texture, you can skip the blending step and leave it as is.
05 -
In a mixing bowl, stir the creamy cottage cheese together with the Dijon mustard, lemon juice, dill, chives, red onion, and all the seasonings. Keep mixing till it's well blended.
06 -
Gently combine the chopped eggs with your herb-filled dressing. Try it on whole grain bread, pair it with crackers, or wrap it up in big lettuce leaves for a delicious snack or meal.
# Notes:
01 -
Stays fresh in the fridge, making it ideal for prep-ahead lunches.
02 -
Works as a filling for sandwiches, a party starter, or a light dinner option.